Using an electric egg cooker simplifies the process of boiling eggs, but mastering water measurement is the key to achieving your desired doneness. Whether you prefer soft, medium, or hard-boiled eggs, the amount of water you add directly controls the cooking time and consistency.

For soft-boiled eggs with a runny yolk and set white, use approximately 20–25 milliliters of water per egg. This produces a gentle steam that cooks the white while leaving the yolk liquid. For medium-boiled eggs (semi-solid yolk), increase the water to about 30–35 milliliters. The extra steam time allows the yolk to partially set, creating a creamy texture.

For fully hard-boiled eggs with a firm yolk, use 40–50 milliliters of water. This longer steam cycle ensures the yolk cooks through completely. Always refer to your cooker’s measuring cup, which often has markings for different doneness levels. Fill the water to the corresponding line (e.g., “Soft,” “Medium,” or “Hard”).

Important tips: Use cold water for accurate results, and never exceed the max fill line to avoid overflow. After cooking, rinse eggs with cold water to stop the cooking process. With precise water measurement, an electric egg cooker delivers consistent doneness every time, saving you from guesswork. Adjust water amounts slightly based on egg size and desired texture, and enjoy perfectly cooked eggs tailored to your taste.